Recipe Catalog
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Freshly baked, filling, aromatic and incredibly tasty - here it is, the ideal weekend breakfast. Khachapuri in Gurian style from the restaurant "Khochu Kharcho", with a filling of suluguni cheese and boiled egg, fits this definition .
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Vegan khachapuri is a wonderful interpretation of the classic Georgian dish, adapted for a plant-based diet. Historically, khachapuri is considered the hallmark of Georgian cuisine, and this version gives the traditional recipe a new look while preserving its soul. The soft dough made with coconut oil and soy milk creates a tender base, while the filling of mashed potatoes with parsley adds rich flavor with light herbal notes. Baked to a golden crust, it becomes appetizing and aromatic, perfect for a cozy family dinner or friendly gathering. This khachapuri can be served on its own or with a light fresh salad to complement its rich texture. Delicious, warming, and completely plant-based — it will delight even those who do not follow a vegan diet!
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Khachapuri Tbilisi style is a fragrant Georgian dish that embodies the traditions and comfort of home cooking. This quick version takes only 5 minutes to prepare and combines soft kefir dough with a delicate cheese filling. The taste of khachapuri is a harmony of creaminess, slight acidity, and rich cheese aroma. Thin flatbreads baked on a dry skillet develop a golden crust and rich flavor, while generous butter topping makes them even softer. They are perfect for breakfast, snacks, or cozy family gatherings. The history of khachapuri is deeply connected to Georgia's culinary traditions—its various types are a pride of the region. This recipe is convenient for quick preparation while preserving all the richness of flavor, offering a warm feeling of Georgian hospitality.
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Khachapuri in Megrelian style is a true embodiment of Georgian culinary spirit. Originating from the sunny region of Mingrelia, this version of the famous cheese bread features a double portion of cheese—inside and on top—creating an incredibly rich and gooey flavor. The tender dough, enriched with butter, pairs perfectly with the aromatic filling of sulguni and Imeretian cheese. When baked, the surface is covered with an appetizing golden crust, while the melted cheese gives the dish a magical texture. Khachapuri in Megrelian style is perfect for cozy family evenings, festive gatherings, or simply enjoying the flavors of authentic Georgia. It is best served hot, complemented by a glass of red wine or fresh green tea.
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Gurian plov is a refined dish of Georgian cuisine with roots in the rich traditions of Guria. This plov differs from classic versions by combining not only the rich flavor of rice but also sweet notes of honey sauce with raisins. This combination makes it special: it is both nourishing and delicate, with a light caramel taste. During cooking, the rice absorbs the aromas of melted butter, while the sweet sauce adds sophistication. Gurian plov is perfect for festive tables as well as cozy family dinners, revealing the richness of Georgian gastronomy. It is served hot, drizzled with a golden sauce that gives the dish an unforgettable depth of flavor.
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Gurian cabbage is a bright and spicy dish of Georgian cuisine, renowned for its rich flavor and appetizing aroma. This recipe originated in Guria, a region in western Georgia where fermented vegetables are an integral part of traditional gastronomy. Large pieces of cabbage, juicy rings of beetroot, and garlic mixed with hot pepper create a harmonious blend of spiciness and sweetness. The marinade enriched with celery, cilantro, and vegetable oil adds complex flavor depth to the dish. Gurian cabbage perfectly complements meat and vegetable dishes but can also be enjoyed on its own. After several days of fermentation, it acquires a pleasant sourness that refreshes and awakens the appetite. It is not just a snack – it is part of the Georgian culinary soul where simple ingredients transform into a work of flavor art.
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Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".
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This Georgian recipe has long been native to us: red, bright, spicy, with a distinct aroma of cloves, Gurian cabbage is that flavor and color accent that will definitely not be superfluous on the New Year's table. The recipe from "Dr. Zhivago " is a sprint: from the preparation of the marinade to serving the cabbage on the table takes only 16 hours. What to serve with? Gurian cabbage can complement any meat plate, assist baked goose or suckling pig (vinegar marinade will help to cope with any fatty food), or just leave a dish with cabbage, cut into large beautiful watermelon slices, to appetizingly turn pink on the set table among other snacks. And if among the drinks there is not only champagne, but also homemade liqueurs, then it is generally wonderful .
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Instant khachapuri in a skillet is a delightful Georgian dish that combines tender dough and melted cheese in perfect harmony. This recipe is inspired by traditional baking but adapted for quick preparation. It uses yogurt dough, making the flatbreads soft, while the combination of sulguni, feta, and cottage cheese gives a rich, salty flavor. The khachapuri is crispy on the outside and gooey on the inside, with skillet frying providing an appetizing golden crust. It can be served as a standalone dish or paired with fresh vegetables and herbs. This version is ideal for those who want to enjoy Georgian cuisine without long waiting — just a few steps and you'll have a fragrant flatbread that brings comfort and pleasure with every bite.
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Adjarian khachapuri is a culinary heritage of Georgian cuisine that has won the hearts of gourmets worldwide. It features tender, airy dough shaped like a boat filled with aromatic, gooey sulguni cheese. The main highlight of this dish is an egg cracked in the center just before serving, creating a delightful creamy texture that pairs perfectly with the cheese. During preparation, the dough undergoes several fermentation stages, making it especially soft and fragrant. Adjarian khachapuri is traditionally eaten by tearing off pieces of the crust and dipping them into warm, stretchy cheese with egg. This dish embodies the warmth of Georgian hospitality and is perfect for cozy family gatherings when craving something hearty, rich, and incredibly delicious.
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Adjarian khachapuri with Imeretian cheese is a gastronomic wonder of Georgian cuisine, embodying comfort and warmth. Its origin is linked to the Adjara region, where sailors returning from the sea sought hearty and nutritious food. The boat-shaped khachapuri symbolizes the maritime heritage of this region. The taste of the dish is delicate, creamy, and rich due to the melting Imeretian cheese that creates a soft and aromatic filling. The final touch is a broken egg in the center of the hot cheese, making the texture even more velvety. Khachapuri is served with a generous portion of butter that melts into the crust. This dish pairs perfectly with red wine or tea and is an essential part of a traditional Georgian feast where every bite is filled with history and hospitality.
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Adjarian khachapuri with suluguni is one of the most famous Georgian culinary masterpieces, embodying the warmth and hospitality of this region. Its history traces back to Adjara, where this hearty and aromatic boat-shaped bread is traditionally made. The airy yeast dough soaked in butter perfectly complements the filling of tender suluguni that melts to create a stretchy texture and rich milky flavor. The finishing touch is a baked egg that should be stirred directly into the hot filling, adding even more softness and juiciness to the dish. This khachapuri not only delights with its taste but also becomes a central element of the feast, bringing people together around a generously laid table.
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Adjarian khachapuri with brinza is one of the most famous dishes of Georgian cuisine, a symbol of hospitality and culinary mastery. It originated in the Adjara region and is characterized by its distinctive 'boat' shape filled with fragrant cheese filling and then topped with a liquid egg and a piece of butter. The dough is tender, airy, with crispy edges, while the filling combines the rich taste of brinza and hard cheese. When you dip pieces of dough into the warm, slightly set yolk, the flavor becomes especially pleasant, soft, and harmonious. This dish is perfect for a cozy family dinner as well as for a festive feast. Adjarian khachapuri is a true gastronomic calling card of Georgia that brings a warm feeling of fullness and pleasure.
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Quick khachapuri in a pan is a modern interpretation of the traditional Georgian dish, created for those who appreciate rich flavor and simplicity in cooking. Khachapuri is a symbol of Georgian cuisine, embodying warmth and hospitality. This recipe allows you to create a fragrant, golden treat in just a few minutes. A mixture of sour cream, cheese, eggs, and flour forms a tender dough, while fresh dill adds a light zest. Fried in oil, khachapuri acquires an appetizing golden crust with a melting cheesy filling inside. It's the perfect option for a quick breakfast or cozy family dinner. Serve it hot with fresh vegetables or your favorite sauces and enjoy the taste of the Caucasus in every bite!
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Quick khachapuri with kefir is a wonderful blend of Georgian culinary traditions and simplicity in preparation. This recipe is inspired by classic khachapuri but adapted for quick cooking without complex dough. The kefir base gives the pastry a tender texture, while grated cheese creates an appetizing crust and rich flavor. The aroma of khachapuri coming from the oven evokes warm Georgian evenings filled with hospitality and coziness. The dish is perfect for breakfast or a hearty snack, and its simplicity allows even novice cooks to prepare it. Serve hot to enjoy the melted cheese and airy dough structure!
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